French Sorrel

French sorrel (Rumex Scutatus), a mildly acidic cultivated green herb, has always been praised throughout Europe, especially in France where it enjoys its greatest popularity. It is a very ancient herb; its name is derived from the Teutonic word for “sour”. Ancient species of sorrel were extensively used in pharaonic Egypt and its allied type, garden sorrel, is still employed in modern Egyptian cooking. The ancient Greeks and Romans respected the herb for its role in promoting digestion and considered it a good complement to rich, fatty meals.To store, put French sorrel into a sealed plastic bag and keep in the refrigerator. Sorrel does not dry well, but it can be frozen successfully. Its leaves, rich in potassium and vitamins C and A, will keep its beneficial qualities and great taste for a long time, but they are especially good when fresh.

In cooking, sorrel is generally pureed and can be a perfect base for sauces that accompany poached eggs and fish. This herb is also used in mixed green salads, sandwiches, omelettes, and with soft goat cheeses, veal, pork, and fish. Be careful to cut it only with stainless steel knives and refrain from cooking it in metal pots, because the high acidity of sorrel causes them to discolour. In modern French cuisine, this herb is most notably used to prepare the three popular dishes: sorrel soup, salmon with sorrel sauce, or “saumon a l’oseille”, and

veal stew with sorrel:

Heat 4 tsp of olive oil and butter in a heavy skillet, add about 1 kg of cubed boneless veal (in small batches), sauté over low heat until golden, and transfer to a casserole pot. In the same skillet, sauté 2 finely chopped onions and about 250 gm mushrooms until they are tender. Transfer to the casserole pot with 1 cup each of home-made chicken stock and dry white wine and add bouquet garni (a French term for a bundle of herbs, usually, parsley, thyme, and a bay leaf) and salt and pepper to taste. Cover and simmer for about 2 hours, until the veal is tender. Transfer the veal cubes to a serving dish. Remove the bouquet garni. Reduce the cooking liquid by rapid boiling, stir in chopped French sorrel (about 250 gm), and cook until soft, for about 10 min. Pour over the veal and serve with white rice and a glass of red Burgundy wine. Enjoy!

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